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Hello All,
I have been hard at work updating my online content. It has been a lot of work. I am taking a break from publishing desserts and high calorie treats. For the next few months I will be focusing on healthier options, and incorporate a little bit of my workout information as well. For the next few months it is all going to be about good sources of protein, portion size, and nutrition.

If there is anything in particular you would like me to make, send me an email.

This was a fun recipe to make. At the Seattle Library I checked out a book 500 Chinese Recipes. (image linked to the right). I thumbed through the book and found that many of the recipes had the same ingredients, rice vinegar, rice wine, ginger, garlic, soy sauce, sugar, pepper paste, fish oil, sesame oil, szechuan pepper, hoisin sauce...and a few others that escape me for the moment. I like things that are spicy. On a scale of 1 - 10, I like my hot factor to be about a 6.5 or a 7. Once in awhile I will take it up to an 8.

Good Afternoon Everybody!While my husband is at work, and I am missing him terribly, I decided to use my free time learning some new recipes from one of my all time favorite Chefs - Chef John. I chatted with him back in 2006 when I was living in Paris. He helped me put together a nice little menu of all American food that I could present to my friends.

Today I jumped over to his channel to see what was cooking. (pun intended) . I decided that today I would do something a little different and embed an entire playlist of Chef John Pasta Recipes. If you are planning on opening an Italian restaurant - just watch this playlist. You are set.There are forty four videos here. I hope you take the time to watch them all. Cheers!!!

Mixed berry orange muffin made with blueberries, blackberries and orange juice concentrate. Follow standard muffin making instructions. Mix the dry ingredients separately (flour, baking powder, salt) Mix the wet ingredients separately (sugar, milk, juice, butter). Mix just until incorporated. Do Not over mix this batter because the muffins will come out stiff. A few spots of flour is okay. Bake at 350 until golden and delicious.After baking the muffins, I made an orange glaze and a blackberry glaze. I drizzled both glazes on the cooling muffins. They looked and tasted wonderful!

I took the boys to the Seattle library today. I checked out a few cookbooks. Bread, Cookies, Holiday treats...and how to make wine at home. Life is really amazing. So many things that I do not know! It makes life wonderful.I read a few chapters of wine making, then looked up some unfamiliar terms. There are suppliers all over the country that will sell equipment to make beer, liqueur, wine, and soda. There is so much to learn and take it, I am only getting started.Although I am not much of a drinker, I will certainly enjoy making alcohol (particularly wine), for my friends and family. Featured below are several tutorial videos about how to make different kinds of alcohol. At the end of this blog I am going to link some suppliers.

In a previous post, Paula Dean´s Peach Cobbler, I posted a Paula Dean video showing how to make the cobbler. For further instructions, click on the link above and watch the video. Follow her instructions step-by-step, but use my ingredients. She will insist that you use butter instead of margarine. You can use margarine. The crust will be fine. The filling is going to be so delicious, that you will not miss the butter. So please go to my previous post about how to make a Peach Cobbler. Using Splenda cuts out a lot of the calories. So even though this is not the lightest dessert, it is significantly lighter than many other baked pastry or cobbler.